The Best Keto Peanut Butter Cookies Using Monk Fruit Sweetener

Keto Peanut Butter Cookies Using Monk Fruit Sweetener

Ingredients

Ingredients:

For the Cookies:

• 1 cup (120g) creamy peanut butter, unsweetened
• 1/2 cup (100g) unsalted butter, softened
• 1/3 cup (66g) monk fruit sweetener, powdered
• 1 massive egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup (30g) almond flour
• 1/4 cup (30g) coconut flour

For the Frosting (Optional):

• 1/4 cup (60g) cream cheese, softened
• 1/4 cup (50g) unsalted butter, softened
• 1/4 cup (50g) monk fruit sweetener, powdered
• 1/4 teaspoon vanilla extract

Instructions

Preheat oven to 350 levels F (175 levels C).

Line a baking sheet with parchment paper.

In a large bowl, cream collectively the butter and Keto Peanut Butter Cookies Recipe butter till light and fluffy.

Beat within the monk fruit sweetener, vanilla extract, and salt.

In a separate bowl, whisk collectively the almond flour, coconut flour, and baking powder.

Gradually add the dry elements to the wet ingredients, mixing until simply combined.

Roll the dough into 1-inch balls and place on the ready baking sheet.

Flatten the balls with a fork to create a criss-cross pattern.

Bake for 10-12 minutes, or until the sides are golden brown.

Let cool on the baking sheet for a few minutes before transferring to a wire rack to chill completely.

Tips

Ingredients:

• 1 cup (120g) finely floor blanched almonds
• 1 cup (120g) finely floor flaxseed
• 1/2 cup (120ml) pure peanut butter
• 1/4 cup (50ml) coconut oil, melted
• 1/4 cup (50g) monk fruit sweetener
• 1 massive egg
• 1 teaspoon (5ml) vanilla extract
• 1/2 teaspoon (2.5ml) baking soda
• 1/4 teaspoon (1.25ml) salt

Instructions:

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, mix the almond flour, flaxseed, peanut butter, coconut oil, monk fruit sweetener, egg, vanilla extract, baking soda, and salt.
4. Mix till simply mixed. Do not overmix.
5. Shape the dough into 12 even-sized balls.
6. Place the balls on the ready baking sheet and flatten them slightly with a fork.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Let the cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to chill fully.

Tips:

• For a chewier cookie, bake for 12-14 minutes.
• For a crispier cookie, bake for 10-12 minutes.
• Let the cookies cool completely before storing them in an airtight container at room temperature for as a lot as three days.